Nasturtiums capers make a great addition to salads, pestos, salsas and pizza, as well as a side for fish, like seabass. In fact anywhere you would use ‘normal’ capers.
- 200g nasturtium seeds
- 40g salt
- 200ml water
- 200ml vinegar
- 1 tsp peppercorns
- 2 bay leaves
- Sprig of savory
Mix together the salt and water. Add the seeds and leave to soak overnight.
Drain and rinse the seeds and pack into a warm, sterilised jar.
Gently heat the vinegar with the herbs for a few minutes, until not quite boiling.
Pour the vinegar and herbs over the seeds in the jar and close the lid.
Leave to pickle for a minimum of 2 weeks before using.